Chicago Restaurant Pastry Competition – Episode Two


Chicago pastry Competiton

Look at the Episode 2 of the Chicago Restaurant Pastry Competition, Season Two…

Pasticceria Internazionale Sponsors the Chicago Restaurant Pastry Competition – Episode Two – Mistery Gelato Challenge

 The Emmy award-winning Chicago Restaurant Pastry Competition releases the second episode of Season Two: National Chefs today.
The episode, named “Gelato Challenge,” follows the four pastry chef finalists into the kitchen as they blend, mix, aerate, chop, combine and create colorful and inventive gelato desserts using Company Name products. This episode can be viewed at

 Chef Melissa Coppel of Jean-Marie Auboine Chocolatier in Las Vegas; Chef Chris Ford of Wit & Wisdom in Baltimore; Chef Thomas Raquel of Acadia Restaurant in Chicago; and Chef Philip Speer of Uchi Restaurant in Austin must use the ingredients that they selected in episode one during this gelato challenge. The ingredients include products from:

 – Nielsen-Massey Vanillas produces the world’s finest vanilla and pure flavor products.
– Capfruit Puree specializes in the transformation of fruit, offering a wide range of top-quality products.
– PreGel AMERICA is the largest manufacturer and distributor of ingredients for gelato, sorbetto, frozen yogurt, semifreddo, pastries and more.
– in2foods is the exclusive U.S. importer of Europe’s premium chocolate brands
including Dobla, Chocovic and Pruvé.

 “To produce a creative and equally tasty dish, the finalists need to think outside of the box and use each ingredient to its full potential,” said Executive Pastry Chef Jimmy MacMillan, founder of the Chicago Restaurant Pastry Competition. “Chefs Melissa Coppel and Philip Speers go above and beyond by unleashing liquid nitrogen into the kitchen.”

 In this single day event, the chefs made and presented their gelato creations as well as eight servings of an original, creative, plated dessert using Company Name products such as product name and product name. Judges Della Gossett from The French Pastry School, Dana Cree of Blackbird restaurant and Curtis Duffy of Grace restaurant choose a winning chef that produces the most innovative and palate-pleasing desserts.

 Company Name is a proud sponsor of Season two of The Chicago Restaurant Pastry Competition which includes a video trailer and four episodes. A new episode will be released each month and the winner of the competition will be announced in April. Episode one, “Meet the Chefs,” can be viewed online at:


Follow the conversation on Twitter with the hashtag #CRPC2.

 Chris Melissa Philip Thomas

About The Chicago Restaurant Pastry Competition
The Chicago Restaurant Pastry Competition is an Emmy award-winning pastry chef competition that is aired in a series of online videos. The single day competition asks four chef finalists to make eight plates of an original, unique, plated dessert and compete in a challenge. The winner is the chef that offers the most creative and palate pleasing desserts. All episodes of The Chicago Restaurant Pastry Competition are filmed at The Chicago School of Mold Making’s creative center. The Chicago Restaurant Pastry Competition has received a number of accolades for its content and film style, including a Chicago Midwest Emmy, Telly Award, two Communicator Awards and two Hermes Awards. The competition would not be possible without its brand of distinction sponsors including Capfruit, Chicago School of Mold Making, Frigomat, in2food, Nielsen-Massey, PreGel America, Steelite International, Thermo Hauser and Waring Commercial.


JMPurePastry, the Executive Producers of the series, are a Chicago based pastry solutions group specializing in high quality, well designed products for the restaurant, baking and hospitality industry.


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